• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bear Plate

Vegan Food And Adventure

  • Meal Plan
  • recipes
    • Breakfast Recipes
    • Dessert
    • Easy Recipes
    • Gluten Free Recipes
    • Vegen Main Dish Recipes
    • Snacks
  • Shop
  • Vegan Restaurant Guide
  • Adventure
  • Blogging Resources
  • contact me

Vegan Crustless Mini Quiches

April 8, 2018 By bearplate 3 Comments

323 shares
  • Share48
Jump to Recipe·Print Recipe


Vegan quiche sounds like an oxymoron, but it’s really not as crazy as seems.

Unbaked vegan quiche mixture in a muffin pan.

They’re very easy to make and will last several days in the refrigerator.

You can make them on the weekend and have a quick breakfast ready to go during the week.

Golden brown vegan quiches in a muffin.

 

Since they’re packed with protein and fiber, these little quiches are a great way to start your morning.

With only 3.8 net carbs they are also a great option if you’re following a low carb diet.

Mini vegan quiche on a white plate

Black salt helps to add a real egg-like taste but is completely optional.

For more low carb vegan meals check out Vegan Keto Breakfast Smoothie, Low Carb Vegan Chai Seed Pudding, and Zoodles With Peanut Sauce.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Crustless Mini Quiches

★★★★★ 5 from 1 reviews
  • Author: bearplate
  • Prep Time: 10mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Cuisine: Gluten-Free, Vegan
Print Recipe
Pin Recipe

Description

Are you looking for an easy hearty vegan breakfast? These mini quiches are packed with protein and fiber to keep you full and give you energy throughout the day. They can be made ahead of time for a quick breakfast on the go. With only 3.8 net carbs they’re a great low carb option. Vegan|Gluten-free


Ingredients

Scale
  • 1/2 cup ground flax seeds
  • 1 cup warm water
  • 14oz extra firm tofu
  • 1/2 cup almond flour
  • 1/2 cup hemp hearts
  • 1/2 cup nutritional yeast
  • 1/4 cup chia seeds
  • 1/4 cup sundried tomatoes finely chopped
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp black salt(optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the flax seeds and warm water. Let sit for 10 mins.
  3. In the meantime, crumble the tofu into a large bowl, making sure there are no large pieces. (For a smoother texture, combine all ingredients in a food processor).
  4. Add the remaining ingredients an mix.
  5. Add the flax seeds and mix again.
  6. Scoop the mixture into a greased muffin pan.
  7. Bake for 35 mins.
  8. Let cool for 10 mins.


Nutrition

  • Serving Size: 12
  • Calories: 163
  • Sugar: .4
  • Fat: 9.9
  • Saturated Fat: .9
  • Carbohydrates: 9.6
  • Fiber: 5.8
  • Protein: 11

Keywords: Gluten-Free, Vegan, keto, low carb, breakfast

Did you make this recipe?

Tag @bear_plate on Instagram and hashtag it #bearplate

 

 

Previous Post: « 10 Easy Vegan Backpacking Breakfasts
Next Post: Low Carb Vegan Chia Seed Pudding »

Reader Interactions

Disclosure: This post may contain affiliate links. I only link to products I use and or recommend. For more details see my Privacy Policy.

Comments

  1. Jules says

    April 15, 2018 at 10:26 am

    These are absolutely delicious! Before I baked mine, I poked a hole in the center of each one. Once the finished baking, I added a little piece of Chao original to give it a little melty goodness. Thank you for this awesome recipe!
    🙂

    ★★★★★

    Reply
    • bearplate says

      April 15, 2018 at 6:08 pm

      I’m so glad you liked them. I love your addition of the Chao, I’ll have to try that.

      Reply
  2. Kiran k says

    July 4, 2020 at 10:12 pm

    I tried these out this morning and was that impressed that I had to leave a comment. Such a delicious dish. Quick and easy and it looked as though I had spent all day in the kitchen. I didn’t have flaxseeds so I soaked chia seeds in water instead and wrapped vegan bacon around some.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Looking for something?

Vegan Backpacking Meal Guide

Copyright © 2023 · bearplate.com ·